Outsmart the picky eaters in your family by serving them this healthy and full of flavor Vegetarian Chili. This recipe is so tasty that I practically forgot it was meatless. I am certain that your family will enjoy this dish without even realizing that it’s meatless. As beans is the substitute for meat in this chili which adds fiber, and at under 300 calories per serving, you can give yourself some leeway by adding your favorite toppings. 

 

Slow Cooker Vegetarian Mexican Chili 

Ingredients

 

 2 15-ounce cans Ro-Tel® Original Diced Tomatoes & Green Chilies

1 15-ounce can diced tomatoes

1 16-ounce cans Bush's® Chili Beans, 

1 15-ounce can Goya black beans

12-ounces frozen yellow corn

1 small onion, diced

1 green bell pepper, diced

1 4.5-ounce can diced green chilies

1 Tbsp  chili powder

 1 tsp cumin

½ tsp onion powder

½ -1/4 tsp crushed red pepper flakes

1 Tbsp cilantro, fresh or dried

tsp black pepper

Directions 

  1. Combine all ingredients to a 6-quart insert crock pot and stir to mix ingredients together.
  2. Cook on LOW for eight hours or cook on high for FOUR hours. Serve hot with (optional) toppings

Source skinny mom

 

Published by Court's Cooking Blog